The Breakfast Chef is responsible for preparing and delivering the hotel's breakfast offerings and managing the kitchen in the absence of the Head and Sous Chefs.

You'll be working as part of our friendly team to ensure the efficient day-to-day running of the kitchen and to assist in providing a consistently high-quality dining experience while maintaining sales, reputation, and profit of the kitchen as agreed by the Head Chef.

Behind the scenes, you'll help keep the business running smoothly by tracking food wastage, managing inventory orders, and ensuring flawless daily safety checks.

Above all, you'll build fantastic relationships with the Front of House team to deliver pitch-perfect service and keep our guests coming back for more.

Responsibilities:

• Assisting the Head and Sous Chef to plan and deliver a food offer that aligns with current trends and customer demand, maintaining exceptional presentation standards.
• Using your expertise to train and develop junior chefs and kitchen porters.
• Ensuring all legislative requirements are met, including allergen management, food safety policies, and health & safety standards.
• Conducting daily compliance checks (fridge temperatures, cleaning schedules, and PPE) and taking charge of the kitchen operation in the absence of senior chefs.
• Helping to achieve sales targets by managing food availability and equipping the front-of-house team with the knowledge to upsell effectively.
• Managing food orders with accuracy to minimise wastage and maximise profit margins.
• Acting as a representative of the Partnership, providing a consistently outstanding experience for our guests and fellow Partners.

Requirements:

• Relevant professional chef qualifications, such as City & Guilds diplomas in professional cookery, BTEC HNC in professional cookery, or equivalent.
• Excellent skills to instruct the kitchen team and deliver clear feedback to front-of-house staff.
• The ability to deliver high-quality results in a fast-paced environment while upholding strict hygiene and safety standards.
• Ability to foster mutual trust and respect within a team, ensuring every Partner feels valued.
• Quick and confident decision-making skills to resolve kitchen issues efficiently.

Desirable skills:

• Level 3 Food Safety qualification.
• Experience in coaching or developing junior kitchen Partners.
• Experience working in a hotel or high-volume quality dining environment

Pay: £34,080 - £46,300 per year

Hours: 45 hours per week, 06:00 - 16:00 including weekends. Flexibility is needed on occasion to work a later shift for events or holiday cover

Job Data by YubHub.